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I am often drawn to Southern Indian cuisine by its aromatic and tropical flavours. Coconuts are naturally abundant in the area, consequently, coconut milk, cream and the flesh are used in many of the fantastic dishes. Here is my coconut and fish curry. You can use any white firm fish you like, but I would suggest Hake or Monkfish as they hold their form well.
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Serves 4⠀
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INGREDIENTS
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520g Monkfish - I used cheeks as they are cheaper and perfect for this dish
200g raw prawns ⠀
2 X 160ml cans coconut cream ⠀
2 small onions finely chopped ⠀
4 cloves garlic crushed ⠀
1 thumb sized piece of ginger grated ⠀
1 red chilli finely chopped ⠀
100g sugar snap peas
Coriander to serve⠀
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Spices ⠀
1 teaspoon turmeric ⠀
2 teaspoons cumin ⠀
2 teaspoons ground cumin ⠀
2 teaspoons ground coriander ⠀
2 teaspoons medium curry powder ⠀
4 cardamom pods⠀
1 teaspoon mustard seeds⠀
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Start by sautéing the onions until soft and caramelised. Then add the garlic, chilli and ginger. Cook and stir for approximately 2 minutes. ⠀
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Add all of the spices to the pan and cook for 1 minute stirring occasionally. Add the coconut cream to the pan and stir. Bring to a gentle simmer. ⠀
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Add the prawns, Monkfish and sugar snaps to the pan, stir, cover and simmer for 10 minutes. Serve with rice.⠀
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